While there are many specific chocolate related National Days throughout the year, National Chocolate Day celebrates all things chocolate. Everything from a Chocolate Beverage to a Chocolate Torte are part of this yummy celebration.
Chocolate has been around since the beginning of time. The earliest known documentation of cocoa seeds is from around 1100 BC. That’s at least three millennia of cultivating the Cocoa Tree for its prized seeds in Mexico, Central America and Northern South America. Once fermented, the beans are dried, cleaned and roasted. After that, the shell is removed to reveal the cacao nibs. These are then ground to create pure chocolate. Cocoa is then liquefied, then molded to create chocolate. In its liquid form, it is called Chocolate Liquor. From there it becomes Cocoa Solids or Cocoa Butter. And that’s when the real creativity begins.
I don’t know about you, but I love Chocolate. Chocolate in and on everything. Creamy desserts, rich drinks, even in a good Mole Sauce. Let’s face it, you have not experienced the versatility of Cocoa until you’ve tasted it married with the heat of chili peppers. Hum, I wonder what chocolate dipped Jalapeno Peppers might taste like. But that’s an idea for another day.
Today it’s all about the Chocolate. And this sinfully delicious pie is a perfect way to celebrate the day.
Chocolate Truffle Pie
Chocolate Crust
1-1/4 cups Chocolate Cookie Crumbs
1/4 cup Butter
In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side. Set aside.
Truffle Filling
1 (12 oz) bag Semisweet Chocolate Chips
1 cup Heavy Cream
1 teaspoon Vanilla
2 Egg Yolks
In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup heavy cream, stirring constantly, until combined.
Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot.
Pour filling into cooled crust. Refrigerate at least 3 hours or until firm.
Finishing Touches
1/2 cup Heavy Cream
1 tablespoon Powdered Sugar
Unsweetened Baking Cocoa for dusting
In medium bowl, beat 1/2 cup heavy cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form.
Top center of pie in a decorative way or top individual slices. Dust with cocoa powder just before serving.
This post could not be more appropriated! It’s almost luch time and i’m getting hungry just reading your post! Thanks!
LikeLike
Good, then my work is done!
LikeLiked by 1 person
I’ll take chocolate in any way, especially in a scrumptious tart like this. I have one that is similar, so beautifully rich it can serve an army! Chocolate is essential ingredient in Covid times….
LikeLike
Don’t you know it. I am so glad the bakery supply finally reopened. They have top quality chocolates for everything from Cakes & Candies to Pies & Tarts.
LikeLiked by 1 person
I am extremely lucky that I live just across the Connecticut River from an incredible chocolate shop where I can get really good bulk chocolate as well. It makes a difference and keeps me thinking about something other than everything else!
LikeLike
I know what you mean. Here in California, Halloween has been canceled, so I’m charging into November and Holiday creations.
LikeLike